Ingredients

Method

Keep your hand wet so the sap of the mangoes does not affect your skin. Remove the flesh from the stone.

Chop the chillies and put all the ingredients in a double bottom stainless steel pan. Leave it for 30 minutes and then put it on a high flame till it comes to the boil.

Reduce the flame immediately on low heat to simmer for 20 minutes.

Note: All mangoes will have different levels of pectin in them depending on the trees and how developed the mangoes might be. Test by putting a little bit on a cold plate and keep it in the fridge. If it sets, it is ready.

Put the chutney in sterilised jars and vacuum seal them.

Wondering what to do with all those extra mangoes? Try this authentic Indian mango chutney.